phali, badrijani, zucchini, stuffed peppers

assorted Georgian spreads (made of pumpkin, beets, spinach and green beans), served with homemade Georgian pita

eggplant rolls stuffed with walnut filling

zucchini rolls filled with cheese and mint. Served with homemade Georgian pita bread

served with butter and toast bread

sliced salmon, served with lemon

boiled beef tongue, served with horseradish and homemade mayonnaise

Norwegian herring fillet, served with baked potatoes and red onions

tomatoes, cucumbers, bell peppers, onion, radish, parsley, cilantro, basil, dill

cabbage, garlic, onion, jonjoli, cucumbers, tomatoes

suluguni, adygie, braided cheese, smoked suluguni, nadugi cheese with mint. Served with caramelized walnuts, grapes and fig jam

sliced suluguni cheese, served with tomatoes and fresh herbs

served with toast and butter

served with toast and butter

served with toast and butter

delicate chicken liver pâté, served with traditional Georgian shoti bread and cherry sauce

cold aspic made from broth with chicken, beef, carrot, onion, garlic, and spices. Served with horseradish, mustard, and Borodino bread

baked eggplant appetizer with walnut sauce, fresh herbs and pomegranate seeds

traditional Ukrainian borscht with veal meat, served with sour cream, bacon spread with garlic and Borodino bread

spicy soup with veal, rice and traditional Georgian spices

salmon and sturgeon fish soup

Georgian chicken soup with onion, butter, egg, flour, vinegar, garlic, and spices

chicken broth, potatoes, carrot, noodles and chicken hip, served with dill

traditional Georgian salad made of fresh tomatoes, cucumbers and red onion with fresh herbs and walnut sauce

salad mix with avocado, salmon, tiger prawns, orange, seasoned with light citrus sauce with pine nuts

potatoes, carrots, eggs, pickles, onion, boiled beef tongue, dressed with homemade mayonnaise

salad with arugula, goat cheese, cherry tomatoes, seasoned with honey-mustard dressing and topped with caramelized walnuts

salad mix, pan-fried chicken liver, quail eggs, cherry tomatoes, honey-mustard dressing

a mix of fresh greens with crispy fried eggplant, red onion, cocktail and cherry tomatoes, fresh basil, and walnuts. Dressed with olive oil and Narsharab sauce

tender dough stuffed with suluguni cheese and egg yolk

tender dough with suluguni cheese inside and outside

tender dough stuffed with suluguni cheese

tender dough stuffed with suluguni cheese with truffles

tender dough stuffed with suluguni cheese, spinach, spring onion and cilantro

tender dough stuffed with beans and sautéed onion, seasoned with spices

tender dough stuffed with mashed potatoes, dill, and a mix of Georgian cheeses

traditional Georgian bread filled with suluguni cheese and topped with slices of smoked suluguni

traditional Georgian pie with veal meat

unleavened dough filled with juicy minced veal meat

unleavened dough filled with juicy minced lamb

large khinkali filled with 5 traditional khinkali with broth and butter

dumplings filled with broth and minced meat of veal and pork

dumplings filled with broth and veal meat

dumplings filled with broth and lamb meat

dumplings filled with suluguni cheese and butter

small dumplings filled with veal, pork and broth, served in a creamy mushroom sauce

small dumplings filled with veal, pork and broth, served in a creamy cheese sauce

grape leaves stuffed with minced veal and rice served with sour cream garlic sauce

duck breast prepared using the sous vide method, served with pear marinated in red wine and with currant sauce

a whole chicken, pan-fried under pressure until golden brown, served with lettuce and adjika sauce

boiled beef tongue with oyster mushrooms, onion, cream, soy sauce, garlic, mozzarella and cherry tomatoes. Served in traditional clay pan ketsi

beef neck braised with onion, tomatoes, tomato paste, Georgian spices, spicy adjika, cilantro, parsley, and chili pepper. Served with fresh onion and parsley

baked chicken in garlic cream sauce with dill

hot frying pan with pieces of veal and potatoes seasoned with Georgian spices

hot pan with chicken pieces and potatoes seasoned with Georgian spices

oriental dish of rice and lamb

boiled beans with sautéed onions, seasoned with Georgian spices, served with jonjoli and pickled cabbage

veal, pork, pork mesh, onion, butter, garlic, Georgian spices, pomegranate

baked sturgeon in creamy caviar sauce, served on hot ketsi

stewed vegetables seasoned with Georgian spices

veal stewed with red onion in red wine and pomegranate juice, filled with garlic and Georgian spices. Served with mashed potatoes, with the addition of suluguni cheese

served on lavash with red onion and satsebeli sauce

served on lavash with red onion, green salad garnish and satsebeli sauce

juicy boneless chicken thigh, served on lavash with red onion and satsebeli sauce

served on lavash, with red onion and satsebeli sauce

served on lavash, with red onion and satsebeli sauce

served on lavash, with red onion and satsebeli sauce

traditional Georgian-style kebab made from a mix of pork and beef, served on lavash with marinated red onion and spicy satsebeli sauce

marinated veal and beef, served on lavash with red onion and satsebeli sauce

tender pickled pork neck, served on lavash with pickled onions and satsebeli sauce

served on lavash with red onions and satsebeli sauce

lamb chops, veal on the bone, chicken barbecue, veal lula, chicken lula, grilled vegetables, potatoes, served on lavash with red onion, sauces satsebeli, adjika, tkemali 

served with green salad and narsharab sauce

served with green salad and narsharab sauce

grilled trout, mixed salad leaves, narsharab sauce

sturgeon fillet shashlik, salmon fillet shashlik, grilled trout, grilled vegetables, mixed salad, served with three sauces (narsharab, tkemali, tartar)

young potatoes fried in oil with garlic and dill

traditional Georgian dessert with honey and walnuts

dessert based on puff pastry with a delicate vanilla cream

traditional honey cake layered with light sour cream filling

layered homemade chocolate cake, filled with chocolate cream and sour cherries and topped with rich chocolate glaze

sponge layers (wheat flour, eggs, sugar, baking powder) with a creamy filling of mascarpone, Philadelphia cream cheese, whipped cream, powdered sugar, and vanilla sugar. Filled with strawberry and gelatin

dessert made from fermented milk, served with homemade jam of your choice — ask your server for today’s selection

linden, wildflower and acacia